Snacks
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Lemon Poppy Seed Muffins
If I only baked for myself, I think everything would be chocolate all the time. Chocolate cookies, chocolate cake, chocolate muffins, chocolate everything. But every now and then, I like to make things I know others will enjoy, even if it’s not normally at the top of my list. I was in the mood to make muffins, and knowing I was making chocolate cookies later in the week (stay tuned for that post), I decided to go with Lemon Poppy Seed for the muffins–one of my mom’s favorite. I found this recipe online and then tweaked a few things based on what I had in the house or our personal…
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Blueberry-Lemon Bread
Blueberries and lemons go so well together! So as Mother’s Day was a approaching, I was trying to think of something to bake for brunch with the ingredients we already had in the house. Cue the fresh blueberries and lemons we had in the refrigerator that needed to find a purpose, and soon 🙂 I made a gluten-free, blueberry lemon coffee cake before, and while it was delicious, I didn’t love it enough to make the same one again. So I started looking for a different recipe and turned to Healthy Gluten-Free Family, an Instagram account and blog I follow. The recipes from this site never let me down, and…
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Baked Herbed Goat Cheese
Quarantine has definitely given people more time to cook and bake at home. I wouldn’t say I’m baking any more than usual, but what I’m baking has changed a little, and when I’m baking. Now, the recipes with multiple steps or chill /resting time seem appealing because we have the time. And, it feels productive to know dough is chilling in the refrigerator while I go about my day doing other things. Below is a “recipe” for delicious baked herbed goat cheese. I say “recipe” because I really just threw some things together and hoped for the best 🙂 Ingredients:  Herbed Goat Cheese (any kind would work. I had…
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Apple-Walnut Muffins
I tried out a new recipe below for Apple-Walnut muffins made with quinoa flour and flaxseed. I had the quinoa flour in the pantry, but wasn’t sure what to do with it–until now. These muffins turned out great and they are naturally gluten-free and vegan. I tweaked a few things from the original recipe, so I’ll link to it here and then share my changes below. These will make a great breakfast or mid-morning snack. The quinoa flour is a great source of protein and fiber as is the flaxseed “egg” used in this recipe. Ingredients: 1 ½ tablespoons ground flax seed 3 tablespoons warm water 2 large apples, peeled and grated 1/4 cup…
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Oatmeal Chocolate Chip Cookies
Oatmeal chocolate chip cookies give you the best of both worlds–the warmth of cinnamon and the sweetness of chocolate. The first batch of these that I tried were a 10/10 on flavor, but something was missing in the texture and shape of the cookies. Considering the first batch was made after 10:30pm, I may have been short on time and only refrigerated the cookie dough for 10-15 minutes. The second round, when I had more time to spare, I refrigerated the unbaked cookies for 2 1/2 hours. What a difference in the shape and texture! I encourage you to play around with the refrigeration time to get the cookies to…
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Cheddar-Chive Scones
I’ve made other savory scones on the blog before, but these cheddar-chive scones turned out to be even better than the first recipe I tried and if I could eat them every single day, I would. The best part, the scone dough recipe is the perfect base for a variety of flavors and toppings. With a few easy adjustments, you can make any scone your heart desires! Ingredients: Dough: 2 3/4 cups King Arthur Gluten-Free All-Purpose Baking Mix 1/3 cup sugar–I used a little less than 1/3 cup since these are savory scones 3/4 tsp. salt 1 Tbsp. baking powder 1/2 cup cold butter 2 large eggs 1/2 cup to…
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Oven-Roasted Chickpeas
Ok, I promise this is the last “roasted” anything post for a little while, but these roasted chickpeas did not disappoint and I have to share how good they were! I like chickpeas in salads and I’ve tried the dried snack versions you can buy at the grocery store, but I wanted to roast them at home where I could control the flavors and ingredients. I started out with 2 cans of cooked chickpeas. I drained and rinsed the chickpeas before laying them out on a paper-towel covered sheet pan to dry. I used another towel to gently pat them dry. The dryer they are, the easier they will crisp…
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Homemade Applesauce
Finally gave homemade applesauce a try and now I know it wasn’t apple sauce I didn’t like all these years, it was the over-processed, runny texture of store bought applesauce. This recipe is simple and easy to change to your personal taste. Plus, it’s a great recipe if you find yourself with an abundance of apples in the house this fall. Ingredients: 4 gala apples 1/4 cup water 1 tbsp. cinnamon approximately 2 tbsp. brown sugar Dash of nutmeg Instructions: 1.) First wash, peel, and chop all 4 apples. You don’t have to chop them up too fine since we’ll be mashing them together anyway. 2.) Add the chopped apples…
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Taco Dip
Need an easy, no-bake appetizer? This taco dip is full of flavor and very festive! The ingredients are simple, but they all come together for the perfect savory snack. Ingredients: 2 blocks (8 oz. each) of Philly Cream Cheese, softened (1) 16 oz. container of sour cream 1 packet of taco seasoning mix 1 diced medium/large tomato 3/4 cup shredded lettuce 3.8 oz. black olives Kraft® shredded Mexican style four cheese Instructions: Shred lettuce, dice tomatoes, and rinse/strain black olives before starting so all of your ingredients are ready to go. In a mixing bowl, mix together the softened cream cheese and the sour cream. Sometimes I just mix with…
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Sweet, Savory, Simple
Summertime is a busy season and it’s been tricky to make time for cooking, baking, and blogging. We had a stormy Saturday today and I decided it was the perfect time to come up with a Fourth of July blog post–that transformed into a yummy afternoon of sweet, savory, and simple popcorn recipes! The recipes for each of the 3 popcorns can be found below–the most important part is to start with fresh, air-popped popcorn. It’s a healthier option to microwavable popcorn and it’s easier to control the ingredients going onto your popcorn if it isn’t already over-salted and drowning in artificial butter. Patriotic White Chocolate Popcorn: Ingredients: 12-15 cups of…
